I've been meaning to post this recipe for BLT soup that I saw on Paula Deen's show. It's really smooth and creamy, I think the quick mixing flour makes it that way. I've never used this type of flour before, but I liked how the flour is super fine so it doesn't lump when you make the white sauce. You gotta try this, I give it 5 stars! Rich even liked it, and he is VERY hard to please when it comes to food. 

5 slices bacon, finely diced, plus crisp crumbles bacon, for garnish

1/2 cup diced green onions 

2 tablespoons butter

3 cups finely sliced iceberg lettuce

1/2 cup instant flour (I used gold medal wondra, quick-mixing flour for sauces and gravy) 

3 1/2 cups fresh or canned chicken broth, heated to a simmer 

1 cup diced fresh tomatoes 

1/8 teaspoon grated fresh nutmeg

1/8 teaspoon ground red pepper 

1 cup heavy cream

 1/4 cup  mayonnaise

 1/4 cup sour cream

Directions

In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.

Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.